How long does that shakshouka hold after you make it? Assuming it’s not the type of dish to keep on the shelf for a week.
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2 days, maybe. Haven’t tried doubling the recipe yet, but as long as it’s adequately reheated, I don’t think it’d have a problem lasting 4-5 days. It’s just (spicy) peppers/onion, tomatoes, chicken broth, spices, and eggs, plus I added chickpeas this time, which was a big win. It’s more that I’m already prone to acid reflux and between the tomatoes and the anaheim/habanero peppers I can’t eat it for more than a couple days without starting to feel some gastric distress. That, and since there were 16 eggs in it, and I ate 6 tonight, there’s not even enough eggs to cover me for tomorrow, haha. I’m gonna take 7 and most of the tomatoes/chickpeas and leave 3 and some sauce for my wife, then just eat 5 hardboiled eggs tomorrow. Breakfast will be a half pound burger, and I cooked up some ground beef to put at least a half pound of it in with the shakshouka for lunch. I’ll eat the 5 hard boiled eggs after my workout tomorrow, and then dinner will come a couple hours later in the form of more meatloaf with the rest of the mashed potatoes I made earlier this week.
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The Kroger near me is now selling 5 lb packs of beef, haha. Snagged 2 of em since there were a ton of them. Half more lb of beef to eat today, then 9 more days. 13.5 more lbs of beef. So I’ll just need 3.5 lbs more to finish. They also had a few 30 packs of eggs, so I just got one, since we only have 6 more eggs, it’ll cover me for 3 more days.
I am so excited to be done with this.
Week 5 day 3
160x5
180x5
200x5
150x20
OHP
95 15x5 pretty much just rest-pausing these
Rows
190 5x5
Shrugs
135 10x10, just took my time with these. Trap held up well, but I could feel that letting my trap go into too much of a stretched position was gonna fuck it up, so just focused more on the squeeze at the top and kept good posture. I’m pretty much all healed up at this point. No biggie.
Tomorrow, gonna do 100 burpees again, probably. Maybe a bunch of pushups, too.
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I’ve added a 5-minute push-up AMRAP to one of my days. It’s a nice little challenge.
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I used to bang out pushups all the time, but with the pushup bars, I’m getting a lot out of nice, slow eccentrics, deep stretch at the bottom, and a fast ascent to just before lockout. 100 of those is a pretty decent standalone chest workout. Or at least, it is right now. The problem with BW stuff is your body adapts really quickly, hah.
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Tell my body that.
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Ya might have pushed too far too fast, haha. You just finished a pretty grueling peak (with an injury to boot) and jumped into bodyweight exercises at a bodyweight that would make pushups pretty tough for me. And for the record, despite your jokes about the ‘fatsique’, I don’t see you as fat, at all. Just strong. But if you’d started with sets of 10 pushups and gone anywhere near as slow as you like to progress in powerlifting, I think you could get BW rep PR’s every few days for months nonstop.
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Yeah, ok, I’ll put my hand up to being a fool.
I know I’m not fat in the sloppy sense, but I am carrying more blubber than I need for performance. Which is changing.
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I don’t think you’re a fool, haha. Having a total like yours would probably make bodyweight stuff seem inconsequential. It’s just a learning experience, that’s all. The cool thing about bodyweight stuff and extra weight is that not only do you adapt fast, strength-wise and neurologically, but as you drop weight, it’s like you’re stripping pounds off of the barbell. The bodyweight stuff will come MUCH faster to you than some super skinny kid who weighs nothing because he has no muscle mass. That kind of person stalls out quick (definitely experienced this during my stick days).
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Well, hopefully now I’ve taken things back to a sensible level that’s what will happen.
The pullups are definitely going well so far, I guess precisely because I started them easy.
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Haha yup, you did a slow, steady progression from day one. That’s probably also because doing pullups with 260 lbs is way scarier than doing pushups…
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Yep lol
Pullups feel like deadlifts, except I like pullups.
Plus I was doing shit pushups until I checked, so they felt like nothing. I’m considering making a dip station and doinh a similar progression to pullups. Just got to sketch a bit.
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Pics of the dip station build once it gets going please 
You might be able to score one of those power tower things on Gumtree cheap if your lucky, have seen them with the dip bars before.
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Yesterday:
Half mile of lunges in 29:37. Ow.
Yesterday’s food: scrambled/boiled eggs, taco bowl, and THIS:
Holy shit. 1 lb strip steak seared on each side, took the steaks off and let them sit, added Marsala wine to deglaze, added beef broth and reduced by half, added whole peppercorns, minced garlic and heavy cream and simmered until thick, poured over steak, mashed potatoes and asparagus for a cracked peppercorn cream sauce. I got 2 1# strip steaks, figuring I’d eat what my wife didn’t. She didn’t eat much mashed potatoes, but she ate the entire steak, haha. She’s like 130, so I was impressed. So amazing. Saved the sauce, I have filet mignons for tonight!
Today’s training:
Squats
175x5
200x5
220 5x5 not heavy, but my legs let me know that I lunged a half mile yesterday. Fucking ow.
OHP
105x5
120x5
135x5
105x12
100 BB rows
100 band pullaparts
100 slow pushups on push-up bars
Last 3 exercises done in giant sets of 10.
PWO meal:
1 lb burger, cheese, 2 fried eggs, ketchup/mayo.
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Well, I know what I making the next time I have steak.
Salt and pepper the strip steaks heavily, sear on medium high heat for 2-3 minutes a side, and then give them 1 minute on the fat strip, render that shit til it’s crackling everywhere. Take the steaks off and set them aside. Drop the heat to medium. Pour 1/3 cup marsala in, stand back to make sure it doesn’t splash you, then go in and scrape up everything in there. Put some garlic in and let it simmer with the marsala. Then put 3/4 cup beef broth in, and let it simmer until the liquid in the pan is reduced by half. Take 1 tablespoon of whole peppercorns, spread them out on a cutting board, and use the flat side of a big knife to crack them coarsely, a few at a time. You’re not pounding them to dust, just cracking them a few times until they’re split into a few pieces. Pour the peppercorns in with 1/2 cup of heavy cream, drop the heat a bit further, and stir repeatedly until it thickens up a bit. Don’t let it boil, only simmer. Pour over the steaks. If you have mashed potatoes, do the same. I also baked asparagus with canola oil, salt, pepper, italian seasoning, and red pepper flakes at 400 til it was soft.
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The burger picture had me cracking up at first because the tablecloth looked like a blanket and the wood looked like a coffee table. Though you just plopped that burger on your coffee table and just started going at 
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Hahahahah looking at it now it does look like I just slapped it on the table and let yolk leak out everywhere
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Meatloaf made with a little bit of KC masterpiece mixed in, with sweet baby ray’s sizzlin bourbon sauce drizzled on top after cooking, plus leftover mashed potatoes and baked asparagus? Hell yeah. Got a bunch more peppercorn sauce later for filet mignons and sweet potato fries. Landing well over 2 lbs of beef today. Need to eat 6 more eggs too, haha.
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Did anyone ever comment on your 100 year age gap when you were dating
Ha, ha. Nice looking steak.
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